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Cranberry Nut Bread

A historical recipe from All-Time Favorite Cranberry Recipes, by Ocean Spray Cranberries, Inc..

A historical recipe

All-Time Favorite Cranberry Recipes, by Ocean Spray Cranberries, Inc.. Project Gutenberg eBook #66654.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From All-Time Favorite Cranberry Recipes, by Ocean Spray Cranberries, Inc.. Digitised by Project Gutenberg, eBook #66654 (https://www.gutenberg.org/ebooks/66654). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 2 cups sifted all-purpose flour ¾ cup granulated sugar 3 teaspoons baking powder 1 teaspoon salt ½ teaspoon baking soda 1 teaspoon cinnamon 1 cup chopped walnuts 1 egg 1 cup Ocean Spray Whole Cranberry Sauce, drained 2 tablespoons melted shortening Heat oven to 350°F.
  2. Sift together onto waxed paper the flour, sugar, baking powder, salt, soda and cinnamon.
  3. Add walnuts.
  4. In mixing bowl, beat egg;
  5. add cranberry sauce and shortening.
  6. Add dry ingredients;
  7. stir until just blended.
  8. Pour into greased 9 x 5 x 3″ loaf pan.
  9. Bake in 350°F.
  10. oven 45 minutes.
  11. Cool on rack.
  12. Note: 1 teaspoon grated lemon rind may also be added.
  13. Use remaining ½ cup cranberry sauce to blend with 1 pkg.
  14. cream cheese.
  15. Use as a spread for tea sandwiches.